Join Our Team

Farm → Kitchen → Plate

We cook from what is available and build relationships with the people who grow our food.
You’ll learn to work with seasonal abundance, changing availability and ingredients that may not arrive exactly as expected.

Systems + Food Cost

You’ll gain hands-on experience with:

  • Ordering and receiving

  • Inventory

  • Food cost

  • Portioning

  • Waste tracking

  • Prep systems

  • Recipe standards

  • Food safety

  • Kitchen organization

We want you to understand why the kitchen works not simply how to complete your station.

Low-Waste Cooking

We believe in respecting the ingredient by using it thoughtfully.
That means learning how to turn trim, bones, fat, stems, peels and day-old bread into something useful and delicious.

Waste should always be questioned.

Who Thrives Here

You might belong here if you:

  • Have strong savory cooking fundamentals

  • Can move confidently through a busy service

  • Are curious about where food comes from

  • Want to learn preservation, fermentation and whole-animal cooking

  • Care about food quality and seasonality

  • Want to understand food cost and kitchen systems

  • Enjoy teaching and learning

  • Take feedback well

  • Stay organized under pressure

  • Have a low-ego, team-first mentality

  • Are willing to jump in wherever the kitchen needs you

Professional kitchen experience is important. Previous leadership experience is a plus, but we care deeply about curiosity, work ethic, fundamentals and the desire to grow.

What Success Looks Like

Success means becoming someone the team can rely on.
You can run a strong service.
You can organize a prep list.
You can see a problem before it becomes a crisis.
You understand the food, the farmers, the systems and the numbers.
You help other cooks get better.
And over time, you become ready to lead a kitchen of your own.
High standards. Low ego.
Teach what you know. Ask about what you don't.
Jump in when the dish sink is buried.

Respect the farmer.
Respect the ingredient.
Respect the team.


Food for Rebel Souls.

Interested? Send us your résumé + a little about yourself.

SOUS CHEF

SOUS CHEF | FULL-TIME | HOUSTON, TX

This is a hands-on Sous Chef position for someone who wants to grow from running a strong service today into becoming the kind of chef who can lead a kitchen tomorrow.

What You Will Do

You’ll work alongside the Chef Team to execute and support our seasonal savory programs, including:

  • Breakfast and lunch service

  • Daily prep and production

  • Seasonal specials and menu development

  • Jane’s Pantry and grab-and-go production

  • Preservation, fermentation and sauces

  • Whole-animal utilization

  • Broths, stocks and rendered fats

  • Farmers market production

  • Special dinners and events

You’ll learn to see the kitchen beyond your station to understand how the pieces connect and what makes the whole operation work.

Learning to Lead

This role is about developing the skills to become a strong kitchen leader.
You’ll learn to:

  • Lead a station and support the team during service

  • Organize prep and daily production

  • Maintain recipe and execution standards

  • Communicate needs before they become problems

  • Train and support other cooks

  • Give and receive feedback

  • Help maintain a clean, organized kitchen

  • Step into leadership when needed

  • Understand how decisions affect the entire kitchen

You don't need to know everything. You need to want to learn.